Citrus medica and cichorium intybus composite solid beverage

Abstract

The invention discloses a citron and cichorium intybus composite solid beverage, and relates to the technical field of solid beverages, and the solid beverage comprises the following components: 20-30 parts of a citron extract, 50-70 parts of a cichorium intybus extract, 5-10 parts of erythritol, 1-2 parts of vitamin C, 1-2 parts of probiotic powder, 1-2 parts of citric acid, and 1-2 parts of ginger powder. According to the citron and cichorium intybus composite solid beverage, the cichorium intybus extract in the citron and cichorium intybus composite solid beverage is rich in dietary fibers and can help to improve intestinal health and promote digestion, citron and cichorium intybus contain rich antioxidant components and are beneficial to neutralizing free radicals and slowing down the aging process, and the components in the beverage can help to improve energy and promote digestion. The physical and mental states are improved.

Description

Technical Field

[0001] The invention relates to the technical field of solid beverages, in particular to a citron-chicory composite solid beverage. Background Art

[0002] Solid beverages refer to solid products with sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extracts as the main raw materials, with appropriate amounts of auxiliary materials or food additives added, and the moisture content of every 100 grams of finished product is not more than 5 grams. They are in powder, granular or block form, such as bean crystal powder, malted milk, instant coffee, chrysanthemum crystal, etc.

[0003] At present, consumers' requirements for beverages are not only delicious and nutritious, but also hope that they have specific effects to benefit people's health and quality of life. In recent years, the functional beverage market has developed very rapidly, and global functional beverages are basically composed of sports drinks, energy drinks, antioxidant drinks, human immune function drinks and other types of functional beverages. Solid beverages are at a satisfactory level in terms of price and product quality, but the health care performance of existing solid beverages is not very comprehensive and cannot meet the needs of people in today's society. Especially with the acceleration of social rhythm, people's mental stress increases therewith. For people engaged in mental work, overloaded mental work and long-term lack of physical exercise cause the body of this type of people to have a sub-healthy state, such as spleen and stomach disorders, endocrine disorders, liver qi stagnation, easy fatigue, heavy moisture, etc. For this reason, it is necessary to improve the solid beverage under the prior art. Summary of the invention

[0004] The object of the present invention is to provide a citron-chicory composite solid beverage to solve the problems raised in the above background technology.

[0005] To solve the above problems, the technical solutions adopted by the present invention are as follows:

[0006] A citron and chicory composite solid beverage comprises the following components: 20 to 30 parts of citron extract, 50 to 70 parts of chicory extract, 5 to 10 parts of erythritol, 1 to 2 parts of vitamin C, 1 to 2 parts of probiotic powder, 1 to 2 parts of citric acid and 1 to 2 parts of ginger powder.

[0007] Preferably, 25 parts of citron extract, 65 parts of chicory extract, 5 parts of erythritol, 2 parts of vitamin C, 1 part of probiotic powder, 1 part of citric acid, and 1 part of ginger powder.

[0008] Among them, Citrus medica is rich in volatile oils and flavonoids, which have antioxidant, anti-inflammatory and immune-boosting effects. In addition, it may also have the effects of helping digestion and relieving stress; the chicory extract contains rich dietary fiber (especially inulin), which helps to promote intestinal health, improve digestion, and may help regulate blood sugar levels; erythritol is a low-calorie sweetener that can provide sweetness without significantly increasing blood sugar and insulin levels, and is tooth-friendly; vitamin C is an important antioxidant that helps to enhance the immune system, promote collagen synthesis, and improve skin health; probiotics help to maintain the balance of intestinal microorganisms, improve digestion, enhance immunity, and may also help to relieve the symptoms of certain digestive system diseases; citric acid can be used as an acidity regulator to increase the taste of the drink, and has a certain preservative effect at the same time. It also helps to promote the absorption of minerals; ginger powder has anti-inflammatory and antioxidant properties, and can promote digestion and relieve symptoms such as nausea and vomiting.

[0009] Preferably, the production of the fixed beverage includes the following steps:

[0010] S1. Raw material preparation, cleaning and drying the Citrus medica and chicory, and preparing the auxiliary materials;

[0011] S2. Citrus medica extraction, using water or ethanol for hot water extraction or soaking extraction to obtain an extract, and then concentrating the extract by vacuum evaporation to obtain a Citrus medica extract;

[0012] S3. Chicory extraction, crushing the dried chicory roots to obtain fine powder, and then removing larger particles through a sieve to ensure the uniformity of the powder to obtain a chicory extract;

[0013] S4. Mixing and stirring, in a stirring device, adding the Citrus medica extract, chicory extract, erythritol, vitamin C, probiotic powder, citric acid and ginger powder in proportion to ensure uniform mixing of each component and obtain a mixture;

[0014] S5. Drying, drying the mixture through a spray drying device to form a solid beverage powder;

[0015] S6. Screening, screening the dried powder again to remove uneven particles;

[0016] S7. Packaging, packing the final product into a moisture-proof packaging bag or bottle to ensure airtightness and avoid moisture.

[0017] Preferably, the production process of the erythritol includes the following steps:

[0018] S11. Select corn starch and hydrolyze the starch into glucose, and treat it with α-amylase and glucoamylase;

[0019] S12. Select a specific yeast for fermentation, convert glucose into erythritol, and control the fermentation temperature, pH, and fermentation time.

[0020] S13. Remove unreacted substrates and microorganisms by filtration, then treat the liquid with activated carbon or resin to remove impurities, and finally concentrate the liquid by vacuum evaporation to increase the concentration of erythritol.

[0021] S14. Spray-dry the concentrated liquid to form a granular product and obtain erythritol.

[0022] Preferably, the specific yeast is Polinis mold.

[0023] Preferably, the fermentation temperature is 28 - 32 °C, the fermentation pH is 5 - 6, and the fermentation time is 48 - 72 h.

[0024] Preferably, the production process of the ginger powder includes selecting fresh ginger blocks, slicing the ginger blocks, and drying them to make ginger slice powder.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The chicory extract in the citron chicory composite solid beverage of the present invention is rich in dietary fiber, which can help improve intestinal health and promote digestion. Citron and chicory contain rich antioxidant components, which help neutralize free radicals and slow down the aging process. Moreover, the components in this beverage can help boost energy, improve physical strength and mental state. Specific Embodiments

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0028] Example 1:

[0029] The present invention is a citron chicory composite solid beverage, and the components of the solid beverage are: 25 parts of citron extract, 65 parts of chicory extract, 5 parts of erythritol, 2 parts of vitamin C, 1 part of probiotic powder, 1 part of citric acid, and 1 part of ginger powder.

[0030] The production of the fixed beverage includes the following steps:

[0031] S1. Raw material preparation, cleaning and drying citron and chicory, and preparing auxiliary materials.

[0032] S2. Extracting citron: Use water or ethanol for hot water extraction or soaking extraction to obtain an extract, and then concentrate the extract by vacuum evaporation to obtain citron extract;

[0033] S3. Extracting chicory: Crush the dried chicory roots to obtain fine powder, and then remove larger particles through a sieve to ensure the uniformity of the powder, thus obtaining chicory extract;

[0034] S4. Mixing and stirring: In a stirring device, add citron extract, chicory extract, erythritol, vitamin C, probiotic powder, citric acid and ginger powder in proportion to ensure the uniform mixing of each component and obtain a mixture;

[0035] S5. Drying: Dry the mixture through a spray drying device to form solid beverage powder;

[0036] S6. Sieving: Sieve the dried powder again to remove uneven particles;

[0037] S7. Packaging: Pack the final product into a moisture-proof packaging bag or bottle to ensure airtightness and avoid moisture.

[0038] Specifically, the drying temperature is controlled at 60 °C to prevent the volatilization of active ingredients, the drying time is controlled at 8 h, and the moisture content needs to be monitored. Stop when it reaches ≤5%.

[0039] The production process of the erythritol includes the following steps:

[0040] S11. Select corn starch and hydrolyze the starch into glucose, and use α-amylase and glucoamylase for treatment;

[0041] S12. Select a specific yeast for fermentation, convert glucose into erythritol, and control the fermentation temperature, pH and fermentation time;

[0042] S13. Remove unreacted substrates and microorganisms through filtration, then use activated carbon or resin to treat the liquid to remove impurities, and finally concentrate the liquid by vacuum evaporation to increase the concentration of erythritol;

[0043] S14. Spray-dry the concentrated liquid to form a granular product and obtain erythritol.

[0044] The specific yeast is Polinis mold.

[0045] The fermentation temperature is 28 °C, the pH of the fermentation is 5, and the fermentation time is 50 h.

[0046] The production process of the ginger powder includes selecting fresh ginger blocks, cutting the ginger blocks into thin slices, and drying them to make ginger slice powder.

[0047] In a 4-week trial, participants took 12 g of the solid beverage powder, poured it into a cup, soaked it with boiling water, stirred it, and then drank it. The results showed that after daily intake of this drink, 90% of the people reported a significant reduction in digestive discomfort and improvement in symptoms of abdominal distension and constipation. The dietary fiber in chicory and probiotics work together to promote intestinal health, further indicating that this solid beverage has the effect of improving digestive function.

[0048] Example 2:

[0049] The present invention is a citron chicory compound solid beverage. The components of the solid beverage are: 20 parts of citron extract, 70 parts of chicory extract, 6 parts of erythritol, 1 part of vitamin C, 1 part of probiotic powder, 1 part of citric acid, and 1 part of ginger powder.

[0050] The production of the fixed beverage includes the following steps:

[0051] S1. Raw material preparation: Wash and dry citron and chicory, and prepare auxiliary materials.

[0052] S2. Citron extraction: Use water or ethanol for hot water extraction or soaking extraction to obtain an extract, and then concentrate the extract by vacuum evaporation to obtain citron extract.

[0053] S3. Chicory extraction: Crush the dried chicory roots to obtain fine powder, and then remove larger particles through a sieve to ensure the uniformity of the powder to obtain chicory extract.

[0054] S4. Mixing and stirring: In a stirring device, add citron extract, chicory extract, erythritol, vitamin C, probiotic powder, citric acid, and ginger powder in proportion to ensure uniform mixing of each component and obtain a mixture.

[0055] S5. Drying: Dry the mixture through a spray drying device to form solid beverage powder.

[0056] S6. Screening: Screen the dried powder again to remove uneven particles.

[0057] S7. Packaging: Pack the final product into a moisture-proof packaging bag or bottle to ensure airtightness and avoid moisture.

[0058] Specifically, in the mixing process, accurately weigh each component according to the formula to ensure a reasonable ratio of citron, chicory, and other spices. The mixing time is 10 minutes to ensure uniform mixing of the mixture. The mixing speed is controlled at 50 - 100 revolutions per minute to avoid component separation caused by too fast speed.

[0059] The production process of the erythritol includes the following steps:

[0060] S11. Select corn starch, hydrolyze the starch into glucose, and treat it with α-amylase and glucoamylase.

[0061] S12. Select a specific yeast for fermentation, convert glucose into erythritol, and control the fermentation temperature, pH, and fermentation time.

[0062] S13. Remove unreacted substrates and microorganisms by filtration, then treat the liquid with activated carbon or resin to remove impurities, and finally concentrate the liquid by vacuum evaporation to increase the concentration of erythritol.

[0063] S14. Spray-dry the concentrated liquid to form a granular product and obtain erythritol.

[0064] The specific yeast is Polinis mold.

[0065] The fermentation temperature is 30 °C, the fermentation pH is 5.5, and the fermentation time is 55 h.

[0066] The production process of the ginger powder includes selecting fresh ginger blocks, cutting the ginger blocks into thin slices, and drying them to make ginger slice powder.

[0067] In a 4-week trial, participants took 15 g of the solid beverage powder and poured it into a cup, soaked it in boiling water, stirred it, and then drank it. The results showed that: during the high-incidence period of winter influenza, when participants drank this drink daily, the incidence rate decreased by about 40%, and the duration of cold symptoms was shortened. The antioxidant properties of citron and vitamin C enhanced the body's immune response, and its solid beverage had the effect of enhancing immunity.

[0068] Example 3:

[0069] The present invention is a citron chicory composite solid beverage. The components of the solid beverage are: 30 parts of citron extract, 60 parts of chicory extract, 6 parts of erythritol, 1 part of vitamin C, 1 part of probiotic powder, 1 part of citric acid, and 1 part of ginger powder.

[0070] The production of the fixed beverage includes the following steps:

[0071] S1. Raw material preparation, cleaning and drying citron and chicory, and preparing auxiliary materials.

[0072] S2. Citron extraction, use water or ethanol for hot water extraction or soaking extraction to obtain an extract, and then concentrate the extract by vacuum evaporation to obtain citron extract.

[0073] S3. Chicory extraction, crush the dried chicory roots to obtain fine powder, and then remove larger particles through a sieve to ensure the uniformity of the powder to obtain chicory extract.

[0074] S4. Mixing and stirring. In a stirring device, add the extracts of Citrus medica L. var. sarcodactylis Swingle, Cichorium intybus L., erythritol, vitamin C, probiotic powder, citric acid, and ginger powder in proportion to ensure uniform mixing of all components and obtain a mixture.

[0075] S5. Drying. Dry the mixture through a spray drying device to form a solid beverage powder.

[0076] S6. Sieving. Sieve the dried powder again to remove uneven particles.

[0077] S7. Packaging. Pack the final product into a moisture-proof packaging bag or bottle to ensure airtightness and avoid moisture.

[0078] Specifically, the pH value of the finished solid beverage powder is controlled at 5.5 to ensure taste and stability, and its water activity is controlled at 0.4 to prevent the growth of microorganisms.

[0079] The production process of the erythritol includes the following steps:

[0080] S11. Select corn starch and hydrolyze the starch into glucose, and process it with α-amylase and glucoamylase.

[0081] S12. Select a specific yeast for fermentation, convert glucose into erythritol, and control the fermentation temperature, pH, and fermentation time.

[0082] S13. Remove unreacted substrates and microorganisms by filtration, then treat the liquid with activated carbon or resin to remove impurities, and finally concentrate the liquid by vacuum evaporation to increase the concentration of erythritol.

[0083] S14. Spray dry the concentrated liquid to form a granular product and obtain erythritol.

[0084] The specific yeast is Monascus purpureus Went.

[0085] The fermentation temperature is 32 °C, the pH of the fermentation is 5.5, and the fermentation time is 60 h.

[0086] The production process of the ginger powder includes selecting fresh ginger pieces, cutting the ginger pieces into thin slices, and drying them to make ginger slice powder.

[0087] In a 12-week trial, participants took 10 g of the solid beverage powder and poured it into a cup, soaked it in boiling water, stirred it, and then drank it. The results showed that: after 12 weeks of observation, the fasting blood glucose of pre-diabetic patients decreased by an average of 15% after drinking this beverage. The soluble fiber in Cichorium intybus L. helps slow down sugar absorption. As a low-calorie sweetener, erythritol does not cause blood sugar fluctuations. Subsequently, the Citrus medica L. var. sarcodactylis Swingle and Cichorium intybus L. compound solid beverage can regulate the blood sugar level of the human body.

[0088] Example 4:

[0089] The present invention is a citron chicory composite solid beverage. The components of the solid beverage are: 23 parts of citron extract, 67 parts of chicory extract, 6 parts of erythritol, 1 part of vitamin C, 1 part of probiotic powder, 1 part of citric acid, and 1 part of ginger powder.

[0090] The production of the fixed beverage includes the following steps:

[0091] S1. Raw material preparation: Wash and dry the citron and chicory, and prepare the auxiliary materials.

[0092] S2. Citron extraction: Use water or ethanol for hot water extraction or soaking extraction to obtain the extract, and then concentrate the extract by vacuum evaporation to obtain the citron extract.

[0093] S3. Chicory extraction: Crush the dried chicory roots to obtain fine powder, and then remove the larger particles through a sieve to ensure the uniformity of the powder to obtain the chicory extract.

[0094] S4. Mixing and stirring: In the stirring equipment, add the citron extract, chicory extract, erythritol, vitamin C, probiotic powder, citric acid and ginger powder in proportion to ensure the uniform mixing of each component and obtain the mixture.

[0095] S5. Drying: Dry the mixture through a spray drying device to form a solid beverage powder.

[0096] S6. Screening: Screen the dried powder again to remove the uneven particles.

[0097] S7. Packaging: Pack the final product into a moisture-proof packaging bag or bottle to ensure the sealing and avoid moisture.

[0098] The production process of the erythritol includes the following steps:

[0099] S11. Select corn starch and hydrolyze the starch into glucose, and use α-amylase and glucoamylase for treatment.

[0100] S12. Select a specific yeast for fermentation, convert glucose into erythritol, and control the fermentation temperature, pH and fermentation time.

[0101] S13. Remove the unreacted substrates and microorganisms by filtration, then treat the liquid with activated carbon or resin to remove impurities, and finally concentrate the liquid by vacuum evaporation to increase the concentration of erythritol.

[0102] S14. Spray dry the concentrated liquid to form a granular product and obtain erythritol.

[0103] The specific yeast is Aspergillus tubingensis.

[0104] The fermentation temperature is 29 °C, the pH of the fermentation is 6, and the fermentation time is 70 h.

[0105] The production process of the ginger powder includes selecting fresh ginger blocks, slicing the ginger blocks, and drying them to make ginger slice powder.

[0106] In a 2-week trial, participants took 12 g of the solid beverage powder, poured it into a cup, soaked it in boiling water, stirred it, and drank it. The results showed that: after drinking the beverage, the anxiety score of the participants decreased by 20%, the sleep quality improved, the aroma components of citron had a relaxing effect, and the antioxidant effect of vitamin C could reduce the body's response to stress.

[0107] Example Five:

[0108] The present invention is a citron and chicory compound solid beverage. The components of the solid beverage are: 24 parts of citron extract, 66 parts of chicory extract, 6 parts of erythritol, 1 part of vitamin C, 1 part of probiotic powder, 1 part of citric acid, and 1 part of ginger powder.

[0109] The production of the fixed beverage includes the following steps:

[0110] S1. Raw material preparation, cleaning and drying citron and chicory, and preparing auxiliary materials;

[0111] S2. Citron extraction, using water or ethanol for hot water extraction or soaking extraction to obtain an extract, and then concentrating the extract by vacuum evaporation to obtain citron extract;

[0112] S3. Chicory extraction, crushing the dried chicory roots to obtain fine powder, and then removing larger particles through a sieve to ensure the uniformity of the powder to obtain chicory extract;

[0113] S4. Mixing and stirring, in a stirring device, adding citron extract, chicory extract, erythritol, vitamin C, probiotic powder, citric acid and ginger powder in proportion to ensure the uniform mixing of each component and obtain a mixture;

[0114] S5. Drying, drying the mixture through a spray drying device to form solid beverage powder;

[0115] S6. Screening, screening the dried powder again to remove uneven particles;

[0116] S7. Packaging, packing the final product into a moisture-proof packaging bag or bottle to ensure tightness and avoid moisture.

[0117] The production process of the erythritol includes the following steps:

[0118] S11. Select corn starch and hydrolyze the starch into glucose, and treat it with α-amylase and glucoamylase;

[0119] S12. Select a specific yeast for fermentation, convert glucose into erythritol, and control the fermentation temperature, pH and fermentation time;

[0120] S13. Remove unreacted substrates and microorganisms by filtration, then treat the liquid with activated carbon or resin to remove impurities, and finally concentrate the liquid by vacuum evaporation to increase the concentration of erythritol;

[0121] S14. Spray-dry the concentrated solution to form a granular product and obtain erythritol.

[0122] The specific yeast is Polinis mold.

[0123] The fermentation temperature is 31 °C, the pH of the fermentation is 5, and the fermentation time is 72 h.

[0124] The production process of the ginger powder includes selecting fresh ginger pieces, cutting the ginger pieces into thin slices, and drying them to make ginger slice powder.

[0125] In a one-week trial, the participants took 13 g of the solid beverage powder and poured it into a cup, soaked it in boiling water, stirred it and drank it. The results showed that: after drinking the beverage, the participants were able to relieve fatigue, enhance daily vitality. The components of ginger powder and citron can stimulate blood circulation, provide natural energy, help relieve fatigue, and improve the endurance of daily activities.

[0126] The above embodiments show that the citron chicory composite solid beverage has various health care functions, including improving digestion, enhancing immunity, regulating blood sugar and reducing stress, etc.

[0127] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor limit the invention to the specific embodiments described. Obviously, many modifications and variations can be made according to the content of this specification. These embodiments are selected and specifically described in this specification to better explain the principle and practical application of the present invention, so that those skilled in the art can understand and utilize the present invention well. The present invention is only limited by the claims and their full scope and equivalents.

[0128] In the description of this specification, the descriptions referring to terms such as "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. In addition, without contradiction, those skilled in the art can combine and combine the different embodiments or examples described in this specification and the features of different embodiments or examples.

[0129] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A citron and chicory composite solid beverage, characterized in that: The components of the solid beverage are: 20-30 parts of citron extract, 50-70 parts of chicory extract, 5-10 parts of erythritol, 1-2 parts of vitamin C, 1-2 parts of probiotic powder, 1-2 parts of citric acid, and 1-2 parts of ginger powder.

2. The citron-chicory composite solid beverage according to claim 1, characterized in that: The components of the solid beverage are: 25 parts of citron extract, 65 parts of chicory extract, 5 parts of erythritol, 2 parts of vitamin C, 1 part of probiotic powder, 1 part of citric acid, and 1 part of ginger powder.

3. The citron-chicory composite solid beverage according to claim 1, characterized in that: The following steps are involved: S1. Raw material preparation: washing and drying citron and chicory, and preparing auxiliary materials; S2, extracting citron, using water or ethanol to perform hot water extraction or soaking extraction to obtain an extract, and then concentrating the extract by reduced pressure evaporation to obtain a citron extract; S3, chicory extraction, grinding the dried chicory roots to obtain fine powder, then passing through a sieve to remove larger particles to ensure uniform powder, thereby obtaining chicory extract; S4, mixing and stirring, in a stirring device, adding citron extract, chicory extract, erythritol, vitamin C, probiotic powder, citric acid and ginger powder in proportion to ensure that the ingredients are evenly mixed to obtain a mixture; S5, drying, drying the mixture through a spray drying device to form a solid beverage powder; S6, sieving, sieving the dried powder again to remove uneven particles; S7. Packaging: put the final product into moisture-proof packaging bags or bottles, ensure sealing and avoid moisture.

4. The citron-chicory composite solid beverage according to claim 3, characterized in that: The production process of erythritol comprises the following steps: S11, selecting corn starch, and hydrolyzing the starch into glucose, and treating it with α-amylase and saccharifying enzyme; S12, selecting specific yeast for fermentation to convert glucose into erythritol, and controlling the fermentation temperature, pH and fermentation time; S13, removing unreacted substrates and microorganisms by filtering, then treating the liquid with activated carbon or resin to remove impurities, and finally concentrating the liquid by reduced pressure evaporation to increase the concentration of erythritol; S14, spray drying the concentrated liquid to form a granular product, and obtaining erythritol.

5. The citron-chicory composite solid beverage according to claim 4, characterized in that: The specific yeast is Polynicetoes.

6. The citron-chicory composite solid beverage according to claim 4, characterized in that: The fermentation temperature is 28 to 32 degrees Celsius, the fermentation pH is 5 to 6, and the fermentation time is 48 to 72 hours.

7. The citron-chicory composite solid beverage according to claim 3, characterized in that: The manufacturing process of the ginger powder comprises selecting fresh ginger pieces, cutting the ginger pieces into thin slices, and drying the slices to prepare ginger slice powder.